Sure, it’s cold outside. But when it comes to seeking out some of the best eats in the borough, weather is never a deterrent to diehard foodies hungry for an adventure. Whether it’s Williamsburg’s late-night greasy spoons or the best Bolognese in Bensonhurst, Brooklyn’s culinary landscape is as diverse— and spread out— as its neighborhoods. Some of the most beloved dining destinations are so far off the beaten path that discovering them is truly an adventure all its own.

From a taste of the Middle East in Bay Ridge to farm fresh fare in Ditmas Park, these far-flung hidden gems offer unbelievable, unforgettable local flavor that’s definitely worth the trip.

The Farm On Adderley

Historic Victorian homes aren’t the only reason to visit charming Ditmas Park. This bustling, family-friendly neighborhood favorite isn’t on a real farm, of course, but you really wouldn’t know it from sampling the fantastically fresh menu.

The folks at the Farm have truly embraced the greenmarket (conveniently located down the street) and all its seasonal bounty, serving upscale, locally sourced fare with a focus on pasture-raised and organic ingredients.

The dishes are simple, satisfying and affordable, such as the endive salad with bacon, blue cheese and walnut vinaigrette or the Farm burger, served on a toasted English muffin and homemade fries with curry mayo.

Those in the know flock to the Farm for its hearty brunch menu, where the basic Farmer’s Breakfast of scrambled eggs over Swiss chard with brioche, parmesan and home fries ($8) is about as wholesomely delicious as they come.

Nestled on a relatively desolate stretch of Van Brunt Street in Red Hook- yes, Red Hook-a culinary revolution is underway, and the unassuming, homey Good Fork is already ahead of the neighborhood’s nascent edible curve, packing in hungry crowds night after night.

Chef Sohui Kim’s flavorful and eclectic menu, which includes a fried oyster po’ boy and bacon wrapped pork tenderloin, is sprinkled with a few innovative Asian influences including said dumplings, kimchee rice side and Korean style steak and eggs.

Staying local is also a focus of the cuisine and many of the ingredients are sourced directly from Red Hook’s Added Value Farm. The Good Fork is comforting (and affordable) slow food with a tasty twist. Your taste buds will thank you for making the trip.

What more can be said about this famed Midwood mainstay? Yes, it’s that good. Although some may argue that nearby L&B Spumoni Gardens serves up the best in the borough, Di Fara’s decadent pie speaks for itself- and the experience is truly one of a kind.

The mouth-watering, wafting aromas of bubbling cheese, slightly (perfectly) charred crust and fresh tomato sauce tingle the taste buds all the way down the block. Watching owner/founder Domenico DeMarco, Di Fara’s sole pie-maker, patiently and affectionately create his masterpieces for the hungry masses every day makes devouring the deliciously crispy slices that much more special. There’s truly love in every bite. Even the toppings such as porcini mushrooms, wild onions, baby eggplant, artichokes and zesty, thick-cut pepperoni prove it’s not your average pizza joint.

The ingredients are fresh and imported, right down to the extra virgin olive oil and the fresh-cut basil, which DeMarco generously garnishes on top of each pie with crowd-pleasing flair. The inevitable wait and $5 price per regular slice is still well worth it.

Deep in the heart of Bay Ridge, those hankering for the unmistakably tangy zip of homemade tabbouleh or outrageously tender cuts of luscious lamb can be found jockeying for a coveted table at tiny, unassuming Tanoreen, which has been serving up authentic Middle Eastern cuisine since 1999.

Owner Riwa Bishara has truly elevated the oft-forgettable eggplant- a major ingredient in many a Mediterranean dish- to a delicate, delicious star in several of Tanoreen’s house specialties.

You can’t go wrong with the scrumptious Eggplant Napoleon (crispy slices layered with smoky baba ghanouge and topped with a fresh basil/tomato salad). The special “Tanoreen spices” which are also found throughout the menu pack a palatable punch. Don’t be deterred by the no-frills décor, simply let your eyes and stomach browse the enormous case of various cold salads you’ll see upon entrance. A personal table-side greeting by Bishara herself after an afternoon meal is as sweet and unexpected as the buttery baklava.